Pour-Over Coffee Timer
A simple recipe for a V60 or similar dripper: 20 g of coffee and 320 g of water. Bloom for 45 seconds, pour in two stages, then let it drain. A sound cue marks every step.
4 intervals · 4 min · free, no signup
The intervals
- 1. Bloom: pour 50 g, swirl00:45
- 2. Pour to 200 g00:30
- 3. Pour to 320 g00:30
- 4. Swirl and let it drain01:45
How to use it
- Rinse the filter, add 20 g of medium-fine coffee and put the dripper and cup on a scale.
- Tap Start and pour about 50 g of water just off the boil. Swirl so all the grounds are wet.
- At each cue, pour to the weight on screen: 200 g, then 320 g.
- Give it a gentle swirl and let it drain. It should finish around 3 to 3½ minutes.
Why bloom?
Freshly roasted coffee holds carbon dioxide, which bubbles up when hot water hits it. A short bloom lets that gas escape so the water that follows can extract the coffee evenly.
Adjusting the taste
If the cup tastes sour or thin and drains quickly, grind finer. If it tastes bitter or drains slowly, grind coarser. Change one thing at a time, and keep the ratio of about 1 g of coffee to 16 g of water as your starting point.
Questions
Does it work for Chemex or Kalita?
Yes, as a starting point. A Chemex usually needs a coarser grind and a longer drawdown, so lengthen the last step in the routine editor.
Can I make a bigger batch?
Yes. Scale both numbers together, for example 30 g of coffee to 480 g of water, and rename the pour steps with the new weights.
Are there other coffee timers?
Yes. The Kitchen category on Explore has French press and AeroPress routines, plus tea, steak and sourdough timers.